Filled Danish Pastry Roll

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 220 g milk, 3.5% fat
• 3 eggs
• 10 g fresh yeast
• 10 g sugar
• 10 g salt
• 150 g butter
• 3 small onions
• 100 g spring onions
• 150 g lean bacon
• 150 g mushrooms, fresh
• 100 g cream cheese
• 2 tbsp oil
• e.g. salt and pepper
• n. B. Flour

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 20 minutes

makes 6 small strudels

In a bowl, mix the milk with the yeast and 5g of sugar. Add 2 eggs, mix well, then add the flour and 10g of salt. Knead everything together for 5 minutes, then cover and let rest at room temperature for 1 hour. In the meantime, slice the onions into half rings and lightly brown them in the oil in a pan. Wash the mushrooms, cut them into strips, add them and fry them. Cut the bacon into small pieces and add them, as well as the spring onions, cut into small rings. Cook everything briefly, add 5g of sugar and let it caramelize briefly. Add the cream cheese and melt. Season the filling with salt and pepper and let it cool. Dust the yeast dough with flour and roll it out thinly. Spread room-temperature(!) butter in the middle of one-third of the dough, spreading it with a thin layer and filling any gaps. Remove any excess flour with a brush and fold the ends of the dough over the butter, overlapping them. Roll out into a 0.5 cm thick rectangle, dusting frequently with flour. Remove the flour with a brush, fold one third into the middle and the other third over it to create 3 layers. Cover and refrigerate for 30 minutes. Roll out again, dusting frequently with flour, into a 0.5 cm thick rectangle. This time fold a quarter of the dough into the middle, do the same on the other side and then fold together to create 4 layers. Cover and refrigerate for another 30 minutes. Then roll out the dough slightly thinner, dusting frequently with flour, remove the flour again and divide the dough into 6 strips. Spread the filling on the bottom third of each third, leaving a short space on the right and left. Beat the remaining egg well and brush the edges of the dough with it, then roll up the strudel from the bottom up. Place on a baking sheet lined with baking paper, leaving a little space between each third. Preheat the oven to 200°C (top/bottom heat). When the oven is hot, place the baking sheet on the middle rack and bake the strudel for 30 minutes. After 20 minutes, loosely cover with aluminum foil to prevent it from overcooking. Then let it cool for 30 minutes before serving.